Basil oil so delicate and delicious on every thing

Before summer is gone let’s make basil oil a finishing oil so silky and smooth with a delicate basil flavor and so eat to make, used on pasta, pizza, sandwiches and as dipping oil with sea salt and balsamic vinegar. Chefs kiss 😙🤌🏼
Wait until the end to see what I use for, a few recipes that I will be sharing with h you.

4 oz. Fresh Basil (picked and washed )
1 cup extra virgin olive oil
1 cup light vegetable oil

-wash the basil and spin dry
-bring a large pot of cold water to boil and blanch the basil leaves for 10 seconds, immediately immerse in ice cold water to stop the cooking process
-squeeze out the water and pat dry between 2 paper towels to get rid of excess water
-place the basil in the blender, add the light oil and blend until fine, while blender is running stream the extra virgin olive oil until all blended
-pour the oil in bowl and place in fridge overnight (I left mine in the fridge for 2 days because I didn’t get a chance to strain it)
-take out of the fridge let the oil come to room temperature before straining using a cheese cloth don’t rush the process
-keep the oil in an airtight bottle a place in the fridge it will keep for a month

Tip: take out of the fridge at least an hour before using because pure olive oil will solidify in the fridge

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